Put the chickpeas into a food processor. Pulse until mostly chopped, then add the parsley, garlic, and cumin and pulse for another 1 to 2 minutes, or until the ingredients are combined and turning into a dough.
Add the flour. Pulse a few more times until combined.
The dough will have texture, but the chickpeas should be pulsed into small bits.
Using clean hands, roll the dough into 8 balls of equal size, then pat the balls down a bit so they are about ½-thick disks.
Spray the zone 1 air fryer basket with olive oil cooking spray, then place the falafel patties in the basket in a single layer, making sure they don't touch each other.
Fry in the air fryer for 15 minutes. Make the garlic-yoghurt sauce.
In a small bowl, combine the yoghurt, garlic, dill, and lemon juice.
Once the falafel is done cooking and nicely browned on all sides, remove them front the air fryer and season with salt.
